Episode Transcript
[00:00:00] One of these is the biggest name in tequila, and the rest are all pretty small craft brands. And today we're going to put them to the test. I love my viewers. This came as a suggestion. Somebody said, why don't we throw Jose Cuevo in the blind? So we're going to do it today. I got the solar blind all set up. You guys know how this works if you've seen the show before. I pour them in a glass. They have a little name tag next to them so I can see what they are after we taste them and go through them. There's no way to know what they are before that. So let's set this up real quick. All right, here we go. So we got all four of these tequilas here. Let's talk about them just a little bit. Let's start with Mi Genta, made by Anna Maria, one of the best master distillers out there. Coming up, Nom 1499. And then we have Roberto Real's masterpiece, Eresegado. When you talk about a traditional tequila, this is it right here. They're using wood fire to cook the agave. They're using the oldest stills out there. Small fermentation, wild and open fermentation. Pretty incredible. And then we've got Entre Manas, made by Jimmy Salsa from NOM 1522. He's always experimenting and making fantastic tequila. And Entre Manas has been one of my favorite ones. Today I am going to be using lot number four. Each one of these tastes a little bit different, so let me know if you've had lot four. And then, of course, the old. The old guy that makes tequila possible, Jose Cuervo tradition now made it nom 1122. So let's dive into the nose of these first.
[00:01:24] Nice cooked agave.
[00:01:26] A little bit of a citrus note.
[00:01:28] I like that so far.
[00:01:30] Little funky note. A little bit of cooked agave.
[00:01:34] Nice cooked agave.
[00:01:36] Nice minerality.
[00:01:38] Very vegetal. The minerality in that one is really nice. I'm pushing that one to the front.
[00:01:43] This has got nice cooked agave.
[00:01:45] To me, it's got a real earthy character.
[00:01:50] Hmm. I'm gonna say that one's second, so I'm gonna go first.
[00:01:54] I kind of tight for second and then fourth in the nose. So that gives us our nose. 1, 2, 3, then 4. So let's start off with the best nose first.
[00:02:05] Wow, that is really good there.
[00:02:09] The minerality is just really awesome.
[00:02:12] Kind of feel like I'm picking up maybe a little bit of a smoky note. I didn't get really any smoke in the nose, but maybe a little bit in the palate. Really nice finish to it.
[00:02:21] Let's go into number two.
[00:02:24] Nice sweetness.
[00:02:26] Very earthy as well. The sweetness is really nice with the finish of this one. Like, heats up, really gets warm.
[00:02:34] I kind of get a little bit of smoke on that one, too.
[00:02:37] I'm gonna say that is a close tide second. The sweetness is a little much for me on that one.
[00:02:43] It's not a fake sweetness. It's just a. Just a really nice sweetness. But it's a little sweeter than maybe what my palate's ready for today. So let's hit number three here.
[00:02:54] Okay, this one just moved up to second. There's cult agave. There's some. Some citrus notes.
[00:03:03] It's got a nice level agave sweetness to it.
[00:03:06] A little bit of minerality. Not as much minerality of these as these two.
[00:03:10] But I'm going to say in nose, this is number one, and taste is number one. And nose, this one's number two. But in taste, it's number three. And this one's nose is number two. And it tastes number three and it's taste number two. So let's hit this last one.
[00:03:23] It's sweet. It's not real complex.
[00:03:27] My guess is this one here is the cuervo. It has.
[00:03:32] It's a little bit of cocaabe. I get this little bit of a. Kind of a wet cardboard smell. Smell in there.
[00:03:37] That's kind of earthy, I guess, but the taste has the least amount going on.
[00:03:42] So I'm gonna say number one, number two, number three, and number four. So let's reveal last place. Here it is, Jose.
[00:03:53] So Jose was this one.
[00:03:55] And then let's do number three. Number three is Mi genta. Look at that. Miinta. Number three.
[00:04:03] Definitely the best. The second best nose out of them. I really like that. It's weird that I got this smoky note in there, but there's no smoke in this process. But I got the smoky note really in. In the first one, too. So let's see what number two is. Number two is Aris Agado. Okay, so number two is Aristogato.
[00:04:22] What's crazy is this is the only one that has a smoke in the process, and I just don't get any of it today.
[00:04:29] Power of the brain, though. When you know something's made a certain way and you read it on the label, then that's the first thing you taste. The minerality in this one is fantastic. The cop. The in there is great. It has just the right subtle amount of sweetness that I really like. So this one here, as you probably know, this one is entre manas.
[00:04:48] I forgot how good that tequila is. It's not one that I get to drink a lot of because it's not available in my area.
[00:04:53] So when I find one, when I'm out of the country or out of the state, I pick one up. This one here is Lot 4. Like I said, it's delicious. But, um, Alan, one of the owners in this product, was one of the very first interviews that I ever got to do. So it's on my YouTube channel. Check that out. And I've also got the opportunity to sit down with master distiller Jimmy Salsa. And Jimmy talks about the process of making this tequila, too. There is also a interview with Roberto Real, talking about his process and his tequila. And coming soon, we'll have one with Anna and Mike Dolan, the owner of Mi Gento. So I want to say thanks for watching the show. Thanks for the suggestion of putting Cuervo in the line. I definitely could take tell in here when it's up against these tequilas, how it tasted. So enjoy. If you have a suggestion for a blind, put it in the comments. I'd love to do it for you. Thanks. Every night.
